the content
Jamaican Escovitch Fish with Pickled Vegetables
Experience the bold flavors of Jamaican cuisine with this mouthwatering recipe that combines tender fish with tangy pickled vegetables.
Ingredients:
– 4 pieces of fish (snapper or tilapia), cut into bite-sized pieces
– 1/2 cup escovitch seasoning (available at Caribbean markets)
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 cups mixed pickled vegetables (carrots, bell peppers, onions)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the fish pieces and cook for 3-4 minutes on each side, or until cooked through.
3. Remove the fish from the skillet and set aside.
4. Reduce heat to medium and add the sliced onion and minced garlic. Cook until the onion is translucent.
5. Add the escovitch seasoning and stir well.
6. Add the pickled vegetables and stir to combine with the onion mixture.
7. Return the fish to the skillet and spoon some of the pickled vegetable mixture over each piece.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped fresh parsley or cilantro if desired.
Cooking Time: 15-20 minutes
Jerk-Spiced Grilled Red Snapper
This recipe brings the bold flavors of Jamaica to your plate with a simple and mouthwatering Jerk-Spiced Grilled Red Snapper. Marinated in a blend of aromatic spices, this dish is sure to tantalize your taste buds.
Ingredients:
– 4 red snapper fillets (6 oz each)
– 1/2 cup jerk seasoning
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 2 tbsp freshly squeezed lime juice
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together jerk seasoning, brown sugar, olive oil, lime juice, and garlic.
3. Place the red snapper fillets in a shallow dish and brush the jerk marinade evenly over both sides of the fish.
4. Season with salt and pepper to taste.
5. Grill the snapper for 8-10 minutes per side, or until cooked through.
6. Serve immediately, garnished with fresh cilantro if desired.
Cooking Time: 16-20 minutes
Steamed Fish with Callaloo and Okra
This recipe combines the delicate flavor of fish with the earthy taste of callaloo and okra, creating a delightful Caribbean-inspired dish. With this simple and quick method, you can enjoy a flavorful meal in no time.
Ingredients:
– 4 fish fillets (white or pink snapper)
– 2 cups callaloo leaves
– 1 cup sliced okra
– 2 cloves garlic, minced
– 1/2 teaspoon ground thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat steamer basket with boiling water.
2. Season fish fillets with salt, pepper, and thyme.
3. Add fish to the steamer basket.
4. In a separate pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
5. Add callaloo leaves and sliced okra. Stir occasionally until wilted (about 5 minutes).
6. Place the cooked callaloo mixture on top of the fish in the steamer basket.
7. Steam for 8-10 minutes, or until fish is cooked through.
Cooking Time: 12-15 minutes
Coconut-Crusted Fried Fish with Scotch Bonnet Sauce
Savor the tropical flavors of the Caribbean with this mouthwatering combination of crispy coconut-crusted fish and spicy Scotch Bonnet sauce. Perfect for a quick and delicious dinner or as an appetizer for your next island-themed gathering.
Ingredients:
– 4 fish fillets (white or yellowtail)
– 1 cup panko breadcrumbs
– 1/2 cup shredded coconut
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Scotch Bonnet sauce (see below for recipe)
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. In a shallow dish, mix together panko breadcrumbs, shredded coconut, and Parmesan cheese.
3. Dip each fish fillet into beaten egg, then coat in the coconut-panko mixture, pressing gently to adhere.
4. Fry coated fish for 3-4 minutes on each side or until golden brown and cooked through.
5. Serve hot with Scotch Bonnet sauce (see below).
Scotch Bonnet Sauce:
– 1 cup mayonnaise
– 2 tablespoons chopped fresh Scotch Bonnet peppers
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 12-15 minutes total (including preparation time)
Jamaican Brown Stew Fish with Thyme and Allspice
This classic Jamaican dish is a flavorful and aromatic stew that’s perfect for any occasion. The combination of browned fish, thyme, allspice, and spices creates a rich and savory sauce that’s sure to please.
Ingredients:
– 1 lb fish fillets (such as snapper or tilapia), cut into chunks
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated fresh thyme
– 1/2 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup browned flour
– 2 cups water
– 2 tablespoons tomato paste
– 2 bay leaves
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add fish chunks; cook until browned on all sides, about 5-7 minutes.
3. Stir in thyme, allspice, salt, and pepper. Cook for 1 minute.
4. Mix in flour to coat the fish evenly.
5. Gradually add water, whisking continuously. Bring to a boil; reduce heat and simmer for 10-12 minutes or until sauce thickens.
6. Stir in tomato paste and bay leaves. Simmer for an additional 2-3 minutes.
7. Serve hot over rice or with crusty bread.
Cooking Time: 20-25 minutes
Curried Fish with Potatoes and Carrots
A flavorful and nutritious dish that combines the sweetness of carrots and potatoes with the tender fish, all wrapped up in a warm curry sauce.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 large potatoes, peeled and diced
– 2 large carrots, peeled and sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a separate pan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened.
4. Add fish fillets to the pan; season with curry powder, cumin, turmeric, salt, and pepper. Cook for 2-3 minutes per side or until cooked through.
5. Serve curried fish on top of roasted potatoes and carrots.
Cooking Time: 40-45 minutes
Fried Escovitch Kingfish with Crispy Skin
Experience the bold flavors of Caribbean cuisine with this crispy and tender Fried Escovitch Kingfish, served with a tangy and spicy escovitch sauce.
Ingredients:
– 4 kingfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Escovitch sauce (store-bought or homemade)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each kingfish fillet into the buttermilk, then coat in the flour mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry kingfish for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve with escovitch sauce and enjoy!
Cooking Time: Approximately 12-15 minutes
Jamaican Fish Tea (Hearty Fish Broth)
A staple in Jamaican cuisine, this hearty fish broth is a comforting and flavorful delight that’s perfect for warming up on a chilly day.
Ingredients:
– 2 lbs fish bones (any white fish works well)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups water
– Salt and black pepper to taste
Instructions:
1. In a large pot, combine fish bones, onion, garlic, Scotch bonnet pepper (if using), carrots, and celery.
2. Pour in the water, making sure that all ingredients are covered.
3. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Strain the broth through a cheesecloth or fine-mesh sieve into a clean pot, discarding solids.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 1 hour
Spicy Fish Rundown in Coconut Milk
A flavorful and spicy Caribbean-inspired dish that combines the richness of coconut milk with the freshness of fish. This recipe is a perfect combination for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb fish fillets (such as tilapia, catfish, or mahi-mahi)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (use gloves when handling)
– 1 can coconut milk
– 1 tsp curry powder
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and garlic; sauté until softened, about 3-4 minutes.
3. Add chopped Scotch bonnet pepper; cook for an additional minute.
4. Add fish fillets; cook until browned on both sides, about 5-6 minutes.
5. Pour in coconut milk, curry powder, salt, and black pepper. Stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until fish is cooked through.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Grilled Whole Fish with Jamaican Jerk Marinade
Experience the bold flavors of Jamaica with this mouthwatering recipe, perfect for a summer dinner party or a quick weeknight meal. This grilled whole fish dish is sure to impress with its spicy and aromatic jerk seasoning.
Ingredients:
– 1 whole fish (such as snapper or tilapia), scaled and gutted
– 1/2 cup Jamaican jerk marinade (homemade or store-bought)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together jerk marinade, olive oil, garlic, and thyme.
3. Place the fish in a large ziplock bag or a shallow dish. Pour the marinade over the fish, making sure it’s fully coated.
4. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours.
5. Remove the fish from the marinade, letting any excess liquid drip off.
6. Season the fish with salt and pepper.
7. Place the fish on the grill and cook for 8-12 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
8. Let the fish rest for 5 minutes before serving.
Cooking Time: 20-30 minutes
Bammy and Fried Fish with Mango Salsa
Experience the bold flavors of Jamaica with this simple yet satisfying recipe that combines crispy fried fish, soft bammy, and a sweet and tangy mango salsa.
Ingredients:
– 4 bammy ( cassava flatbread) or 1 ripe plantain
– 1 pound firm white fish (such as cod or tilapia), cut into pieces
– Vegetable oil for frying
– Salt and pepper to taste
– Mango Salsa ingredients:
+ 2 ripe mangos, diced
+ 1/4 cup red onion, diced
+ 1 jalapeño pepper, seeded and finely chopped
+ 2 tablespoons lime juice
+ Salt and pepper to taste
Instructions:
1. Prepare the bammy or plantain according to package instructions.
2. Season the fish with salt and pepper.
3. Fry the fish in hot oil until golden brown (about 4-5 minutes per side).
4. Meanwhile, mix together mango salsa ingredients in a bowl.
5. Serve the fried fish on top of the bammy or plantain, accompanied by the fresh mango salsa.
Cooking Time: 15-20 minutes
Jamaican Steamed Fish with Garlic and Ginger
Experience the bold flavors of Jamaica with this simple yet aromatic steamed fish dish, infused with pungent garlic and ginger.
Ingredients:
– 1 whole snapper or tilapia (1-2 pounds), scaled and gutted
– 4 cloves of garlic, minced
– 2 inches fresh ginger, sliced into thin strips
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and black pepper to taste
– 2 lemons, cut into wedges (optional)
Instructions:
1. Preheat your steamer basket over boiling water.
2. In a small bowl, mix together garlic and ginger.
3. Place the fish in the steamer basket, leaving some space between the fish and the steam holes.
4. Drizzle olive oil over the fish, then sprinkle the garlic-ginger mixture evenly across the top.
5. Season with salt and black pepper to taste.
6. Steam for 12-15 minutes or until the fish is cooked through.
7. Serve hot, garnished with parsley and a squeeze of lemon juice (if desired).
Cooking Time: 12-15 minutes
Fish and Festival (Fried Dumplings) with Tartar Sauce
Enjoy the classic combination of crispy fried dumplings paired with a tangy tartar sauce for a delightful snack or appetizer. This recipe is easy to make and perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– Tartar sauce (store-bought or homemade)
– Optional: chopped parsley or paprika for garnish
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 4-6 portions, depending on desired size.
4. Roll out each portion into a thin circle (about 1/8 inch).
5. Heat vegetable oil in a deep frying pan to medium-high heat.
6. Fry dumplings for 2-3 minutes on each side or until golden brown.
7. Drain excess oil with paper towels and serve with tartar sauce.
Cooking Time: 15-20 minutes (includes frying time)
Jamaican Ackee and Saltfish with Pan-Seared Snapper
Experience the vibrant flavors of Jamaica with this classic combination of creamy ackee, savory saltfish, and crispy pan-seared snapper.
Ingredients:
– 1 cup cooked ackee
– 1/2 cup salted cod fish (saltfish), soaked overnight and flaked
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 4 snapper fillets (6 oz each)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, heat oil over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add flaked saltfish and cooked ackee to the pan; stir well to combine. Season with salt and pepper to taste.
4. Pan-sear snapper fillets in hot oil for 2-3 minutes per side, or until cooked through.
5. Serve snapper atop ackee and saltfish mixture. Garnish with chopped parsley, if desired.
Cooking Time: 20 minutes
Stuffed Bell Peppers with Jamaican Spiced Fish
Elevate your dinner game with this flavorful fusion of Caribbean spices and classic stuffed bell peppers!
Ingredients:
– 4 large bell peppers, any color
– 1 pound fish fillet (cod or tilapia work well), cut into small pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp Jamaican curry powder
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup cooked rice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add fish, curry powder, paprika, salt, and pepper. Cook until fish is cooked through.
5. Stuff each bell pepper with the fish mixture, then top with rice and parsley.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Fish Foot Soup with Dumplings and Yam
This flavorful soup combines the richness of fish foot, the comfort of fluffy dumplings, and the sweetness of yam. It’s a perfect meal for a chilly evening or a special occasion.
Ingredients:
– 1 pound fish foot (or substitute with pork or chicken feet)
– 2 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized yams, peeled and cubed
– 1 teaspoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 tablespoons cornstarch
– 2 cups all-purpose flour
– 2 eggs
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large pot, combine fish foot, water, onion, garlic, yams, ginger, soy sauce, and sesame oil. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Prepare the dumpling mixture by combining flour, eggs, and salt in a bowl. Mix well.
3. Frying the dumplings: Heat vegetable oil in a wok or deep frying pan over medium-high heat. Drop small spoonfuls of the dumpling mixture into the oil and fry until golden brown, about 5-7 minutes. Drain on paper towels.
4. Add cooked dumplings to the soup and simmer for an additional 10-15 minutes. Season with salt and pepper to taste.
Cooking Time: 45-60 minutes
Jamaican Fish Patties with Scotch Bonnet Dip
Experience the bold flavors of Jamaica with these crispy fish patties and spicy scotch bonnet dip. Perfect as an appetizer or snack, this recipe combines the freshness of cod with the pungency of scotch bonnets.
Ingredients:
For the Fish Patties:
– 1 pound cod fillet, flaked
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 2 tablespoons chopped scallions
– 1 egg, beaten
For the Scotch Bonnet Dip:
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 2 Scotch bonnet peppers (pickled or fresh), chopped
– 1 teaspoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix fish, flour, salt, black pepper, and baking powder.
3. Add vegetable oil, scallions, and egg; mix well.
4. Divide mixture into 8-10 portions; shape each into a patty.
5. Place patties on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
For the Scotch Bonnet Dip:
1. Mix sour cream, mayonnaise, chopped scotch bonnets, and lime juice.
2. Season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Pan-Fried Fish with Tomato and Onion Gravy
Pan-Fried Fish with Tomato and Onion Gravy Recipe
A flavorful and savory dish that’s perfect for a weeknight dinner or weekend brunch, this pan-fried fish recipe is accompanied by a rich and tangy tomato and onion gravy.
Ingredients:
– 4 fish fillets (such as cod or tilapia), 1 inch thick
– 2 large onions, thinly sliced
– 3 medium tomatoes, diced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and cook until caramelized, stirring occasionally, about 8 minutes.
3. Add the diced tomatoes, minced garlic, paprika, salt, and pepper to the skillet. Stir well to combine.
4. Reduce heat to medium and add the fish fillets to the skillet. Cook for 3-4 minutes per side, or until cooked through.
5. Serve the pan-fried fish with the tomato and onion gravy spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Discover the bold flavors of Jamaica with these 18 spicy fish recipes! From classic dishes like Escovitch Fish and Jerk-Spiced Grilled Red Snapper to innovative creations like Coconut-Crusted Fried Fish and Spicy Fish Rundown in Coconut Milk, there’s something for every taste. Whether you’re a fan of grilled, fried, steamed, or poached fish, these recipes showcase the island’s signature flavors, including jerk seasoning, Scotch Bonnet peppers, thyme, allspice, and coconut milk.